Chef Jamie Bissonnette explains and demonstrates his approach to butchering a pig.
About Jamie BissonnetteWinner of Food & Wine's 2011 People's Best New Chef Award. He is Executive Chef and Partner at Coppa and Toro in both NYC and Boston. He received the Best Chef North East James Beard Award in 2014. Chef Bissonnette is a champion of nose-to-tail cuisine and well known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors.
2015-06-11T12:43:49+00:00By Jamie Bissonnette|
Chef Jamie Bissonnette makes New York Strip Steak with asparagus a la plancha, pickled ramps, ...Read More